A vibrant Asian eatery, Aka Japanese Restaurant serves up fresh cuisine via tableside Teppanyaki grilling, sushi rolls, and more. The family-friendly establishment provides a lunch menu with plentiful bento-box options ($8.95–$12.95), each of which includes miso soup, rice, salad, four California rolls, two crab rangoons, and your choice of an entree such as Japanese-style steak, chicken, shrimp tempura, vegetable tempura, or sashimi. The hibachi dinner menu boasts entrees prepared in front of diners at the Teppanyaki grill, such as the chicken teriyaki served with vegetables, rice, and soup or salad ($12.95), and the sushi bar keep meals deliciously raw with various sushi and rolls, such as the fish lover's volcano roll—whose California roll foundation is topped with baked scallop, shrimp, and salmon ($8.95)—or the spicy-crab-filled black-dragon roll, a fire-breathing wrap of cucumber, boiled shrimp, eel, avocado, and special sauces ($13).
In the daytime, you can see for miles across the turquoise waters; come evening, strands of blue, green, and pink lights beam from the top of the wooden bar. This is Pier 99 Restaurant's outdoor patio, which looks out onto the USS Lexington in Corpus Christi Bay. Diners can enjoy the patio's coastal ambiance from wooden, high-top tables as they feast on a blackened catch of the day, fried-oyster platter, or seafood boil teeming with snow crab, fresh shrimp, and sausage. Some evenings, the patio hosts live music, which puts the pernicious kraken who rules the local economy in a good mood.
Slaves and indigenous peoples of Brazil were once forbidden from learning to fight by the government. So, they began to coach martial training within a blend of African and Brazilian dance, and secretly transformed themselves into warriors. This tradition came to be known as capoeira and formed a central social activity for people to come together, dance, and train. Corpus Christi Brazilian Capoeira's instructors teach a traditional form of the art, with students learning both the martial aspects and acrobatics as they play music, sing, and dance.
Shogun Restaurant Japanese Steak House's culinary artists tightly wrap sushi rolls at a glass-front sushi bar and flip and fry meat, fish, and veggies at tableside hibachi grills. A fleet of specialty rolls includes the Sky Diver roll with soft-shell crab and eel and the Shaggy Dog roll, layered with shrimp tempura and crab. Shogun’s chefs can also roll single-fish classics such as tuna, salmon, and yellowtail—the fish least likely to clash with a yellow plate or an outfit made of Post-it notes.
In the open kitchen of Costa Sur Bar & Grub, Le Cordon Bleu-educated chef Nick Mackrizz prepares traditional Peruvian cuisine with a twist. He makes foods that he grew up eating in Lima, preparing ocean-fresh fish for ceviche and wok-searing beef in leaping flames for lomo saltado. Each plate is assembled with the type of artful presentation that you might find in an uber-chic lounge. Diners can end meals on a sweet note with desserts such as the "4 Leches" cake—a spin on traditional tres leches cake that incorporates coconut milk. Click to see a video of Mackrizz and his team at work.
The Montes family opened its first eatery in Quer?taro, Mexico in 1978, but its members have always craved a chance to bring their delicacies across the border. That's why they opened Mol?, where they whip up everything from mini pork tacos smothered in a slow-cooked pepper sauce to enchiladas filled with chicken and sliced avocado. They even showcase their zesty flavors during breakfast with options such as a Mexican-style benedict with fried egg, refried beans, and oaxaca cheese. To complement each feast, Mol??s bartenders pour plenty of domestic and imported brews and mix libations such as tamarindo margarita.